Dinner
Grilled Salmon with Fresh Herbs
A quick, high-protein salmon recipe with lemon, garlic, and herbs that works well for healthy weeknight dinners.
Ingredients
salmon fillets
protein- Metric
- 680 g
- Imperial
- 24 oz (4 x 6 oz fillets)
Prep: skin-on if possible
olive oil
fat- Metric
- 30 ml
- Imperial
- 2 tbsp
garlic cloves
seasoning- Metric
- 2 cloves
- Imperial
- 2 cloves
Prep: minced
lemon
fruit- Metric
- 1 lemon
- Imperial
- 1 lemon
Prep: juiced and zested
fresh dill
herb- Metric
- 8 g
- Imperial
- 2 tbsp
Prep: chopped
fresh parsley
herb- Metric
- 4 g
- Imperial
- 1 tbsp
Prep: chopped
salt
seasoning- Metric
- to taste
- Imperial
- to taste
black pepper
seasoning- Metric
- to taste
- Imperial
- to taste
lemon wedges
fruit- Metric
- for serving
- Imperial
- for serving
Method
Make the herb marinade
2 minsWhisk the olive oil, garlic, lemon juice, lemon zest, dill, and parsley together in a small bowl. Season lightly with salt and pepper.
Coat the salmon
15 to 30 minsPlace the salmon fillets in a shallow dish and spoon the marinade over them so each piece is evenly coated. Leave for 15 to 30 minutes at room temperature.
Preheat the grill
3 minsHeat a grill or grill pan to medium-high and oil the grates lightly to reduce sticking.
Cook until just done
8 to 10 minsGrill the salmon skin-side down for about 4 to 5 minutes per side until it flakes easily and reaches 63°C / 145°F internally.
Rest and serve
2 minsRest the salmon for 2 minutes, then serve with lemon wedges and your preferred sides.
Equipment
- grill or grill pan
- small bowl
- tongs
- zester
- instant-read thermometer
Nutrition facts
Tips
- Pat the salmon dry before grilling for better browning.
- Let the fish release naturally before flipping so the crust stays intact.
- Use a thermometer if you want a more reliable finish without overcooking.
Serving suggestions
- Serve with roasted vegetables and quinoa for a complete meal.
- Add a green salad and boiled new potatoes for a lighter plate.
- Pair with yogurt-herb sauce or extra lemon for freshness.